“ALL-THE-STOPS” CHOCOLATE CAKE RECIPE - BETTYCROCKER.COM
Looking for a delicious dessert? Enjoy this rich chocolate cake coated with crunchy cookie crumbs – a delightful treat.
Provided by Betty Crocker Kitchens
Total Time 4 hours 0 minutes
Prep Time 1 hours 10 minutes
Yield 16
Number Of Ingredients 17
Steps:
- Adjust oven racks to middle and bottom positions. Heat oven to 350°F. Spray three 9-inch round pans with cooking spray. Line bottom of pans with cooking parchment paper rounds; spray with cooking spray.
- In 3-quart saucepan, heat coffee and butter over medium heat until butter melts and mixture just comes to a boil. Remove from heat and add cocoa. Beat with wire whisk until there are no lumps; set aside and cool 5 minutes.
- In very large bowl, beat flour, granulated sugar, brown sugar, baking soda and salt with wire whisk. Pour coffee mixture over dry ingredients and stir just until no dry flour mixture is visible. In small bowl, beat eggs and egg yolk with wire whisk. Add to flour mixture, beating well. Stir in sour cream and 2 teaspoons vanilla until well mixed.
- Pour batter into pans. (Batter will nearly reach tops of pans.) Carefully place pans in oven, 2 on bottom rack and 1 one on middle rack. Bake 45 to 50 minutes or until cake tester or toothpick inserted in center comes out clean and cake top is no longer wobbly. Cool on wire racks, about 10 minutes. Invert cake layers onto wire racks and remove parchment paper. Cool completely, about 1 hour. (Layers are easier to handle when cold, so you may want to wrap them in plastic wrap and refrigerate 8 to 12 hours before frosting.)
- In large bowl, place chopped chocolate and set aside. In 4-quart saucepan, heat whipping cream and corn syrup to a simmer over medium heat. Remove from heat and add 2 teaspoons vanilla. Pour mixture over chocolate and cover bowl with plastic wrap; let stand 5 minutes. Remove plastic wrap and beat with wire whisk until chocolate is smooth. Cover bowl with plastic wrap and chill 30 minutes. Stir well and refrigerate 30 minutes longer. Continue to stir every 30 minutes until icing is spreadable, about 2 hours total.
- Place about 2 tablespoons icing in center of serving plate or stemmed cake plate. (This will steady the cake as you ice it.)Place 1 layer on plate and spread approximately 1 1/2 cups icing to edge of layer. Top with another layer and spread 1 1/2 cups icing to edge. Top with last layer. Frost side and top with remaining icing. Smooth top and side of cake. Use hands to liberally press coating into side of cake. Repeat all around cake to cover side with coating, filling in any bare spots.
Nutrition Facts : Calories 1160 , CarbohydrateContent 129 g, CholesterolContent 195 mg, FatContent 13 , FiberContent 7 g, ProteinContent 11 g, SaturatedFatContent 37 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 89 g, TransFatContent 2 1/2 g
ALL-AMERICAN SHEET CAKE RECIPE: HOW TO MAKE IT
My sweet and tangy sheet cake piled with fresh whipped cream and juicy fruit is so good, you might just want to eat it for breakfast. —James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Combine cake mix, buttermilk, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack., Spread whipped cream over cake; top with fruit. Refrigerate.
Nutrition Facts : Calories 257 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 29g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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